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Thursday, February 4, 2010

Must TRY this bread.

I feel like I've been keeping something from you. And I'm a bad person because of it.

I have a great bread recipe that I love.
The reasons I love it:
It takes about an hour, start to finish.
It makes 4 loaves. Or 2 loaves, a pan of cinnamon rolls and some breadsticks for dinner.
It's extremely easy.
It's fluffy and delicious.


But it's no artisan bread. I hate that word.

I'm going to post it here and on the food blog because it deserves to be in both places, it's THAT good.

One Hour Bread

10.5 c bread flour or wheat flour (not All-Purpose Flour)
1/2 c sugar
1 heaping tbsp salt
3 rounded tbsp instant yeast
3 tbsp liquid lecithin
4 c hot tap water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. If dough is too dry add more water. Dough should be slightly sticky. Mix for five minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans and hands well with Pam. Shape loaves and cover with a dish towel or Saran wrap. Let rise 20-25 minutes. Bake on 350 for 25 minutes. Recipe makes four loaves of bread.

Notes:
*Lecithin can be purchased at Whole foods or other trendy healthy food store.
*Do not measure lecithin. Pour quarter sized dollops directly into the bowl. You'll thank me when you get some on your fingers.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and an additional tbsp of lecithin. Mix for ten minutes.
*I make this in my Kitchen-Aid. I put all the water in the bottom, add the yeast on top. Then just add all the dry ingredients, THEN the lecithin on top of the flour, etc.

To make into cinnamon rolls:
Just roll 1/4th of your total unrisen dough into a rectangle on your greased up surface. Spread a nice thick layer of butter, then spread a lovely layer of brown sugar, then sprinkle with cinnamon liberally. Roll it up. Then use floss or whatever your preferred method is. Let rise 15-20 minutes. Bake 20 minutes or until tops are browned. Spread with your preferred icing. Mine involves a 1.5c (ISH... I don't measure) powdered sugar, 2 TBSP Butter, a tsp of vanilla and milk to my preferred consistency. YUM.



I have told people... these aren't the world's best cinnamon rolls. But they are really GOOD. No one ever complains when I make them.

This dough could easily be used for:
Pizza (just don't let it rise!)
Breadsticks
Foccaccia
Braided Loaf
Filled Loaf
Cinnamon swirl bread

I've made each of the above and they're all delicious.
Good luck!

12 comments:

Alecia said...

I will try this recipe! It sounds yummy and easy to make, especially since my dad has a mixer! Miss your guts!

sheri said...

YUM!!!! Now I just need to figure out if my old school KitchenAid is big enough for this recipe...

Lindsay said...

I love it too! Maybe I'll make some today...yum!

ba and the boys said...

i have never used lecithin
do you really need it or is it to make your food healthier? im not a big healty person...

Alissa said...

you need it. it's a binding agent... i'm told you can purchase it at a vitamin store also.

Brittany@twocrazycupcakes said...

Just found your blog. Very cute! Followed a link here for valentine's cards LOL!

Lei said...

Always happy to try a new bread recipe! YUM!

Bri, Ash and Ty said...

Pantry Secrets Bread Recipe. I've got that thing memorized!

redmenace said...

I think this looks great. Thanks!

Alissa said...

it does come from pantry secrets... but i couldn't find the website... i got the recipe from a friend.

FarmHand said...

Hey, I might be blonde, but what's the difference between bread flour and all purpose flour? Thanks!

amandajean said...

thanks for posting the recipe here. i tried the it over the weekend and we gave it a huge 2 thumbs up. now i'm going to start trying the varations. after i buy more yeast. :)

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